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Chicken Tenderloin and Grilled Eggplant with Ume Ponzu Sauce

Kosten $5, sparen $10

Quelle: Recommended by CookPal

  • 15 Min
  • 2 Portionen
  • $5

ZUTATEN

  • Protein

    • 🍗 2 pieces chicken tenderloin (100g)

  • Vegetables

    • 🍆 2 eggplants (160g)

  • Condiments

    • 1 ume plum
    • 1.5 tbsp ponzu sauce

  • Seasonings

    • Potato starch, as needed
    • 1 tbsp sesame oil
    • White sesame seeds, as needed

  • Garnish

    • 🧅 Chopped green onion, as needed

SCHRITTE

1

Cut off the eggplant stems, slice them in half lengthwise, and make diagonal cuts on the surface. Chop into bite-sized pieces and soak in water for 5 minutes, then drain. Remove the pit from the ume plum and mash it roughly.

2

Slice the chicken tenderloin diagonally into bite-sized pieces and lightly coat them with potato starch.

3

Heat sesame oil in a frying pan over medium heat. Add the eggplant and cook until lightly browned. Then add the chicken and stir-fry until fully cooked.

4

In a bowl, mix ponzu sauce and mashed ume plum. Add the cooked eggplant and chicken, then toss to combine.

5

Serve on a plate and garnish with chopped green onion and white sesame seeds.

NÄHRSTOFFE

Pro 1 Portion

🔥

200

Kalorien

  • 20g
    Protein
  • 10g
    Kohlenhydrate
  • 5g
    Fette

💡 Tipps

Use fresh eggplants for the best texture and flavor.Adjust the amount of ponzu sauce and ume plum to suit your taste preferences.Serve immediately for the best flavor and texture.

⚠️ Vorsichtsmaßnahmen

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